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Pickled walnuts are a great addition to a Ploughman's lunch or with a cheese platter. You will need access to a walnut tree or a walnut grower in order to obtain green nuts.

Ingredients

Fresh walnuts from the tree, without shells formed; amount up to your choice

Steps

1

Gather the nuts before their shells form. It is important to test for the formation of a shell by pricking each walnut with a needle. Discard any walnuts on which the needle detects shell formation. It is useful to know that the shell always forms at the end that is opposite to the stalk.

2

Prick the nuts that are free of shell. Place these in brine for 3 days.

3

Drain the nuts. Place in fresh brine and leave for 7 days.

4

Drain after the week has passed. Place the nuts on fruit drying racks or cake cooling racks. Leave for 24 hours to dry and blacken.

5

Clean and sterilise storage jar(s). Fill the jar(s) with walnuts. Pour in spiced vinegar over the walnuts (see recipe next).

6

Seal the jar(s). Allow the walnuts to marinate for at least one month.

Recipe for Spiced Vinegar

This is a recipe suitable for pickled walnuts spiced vinegar.[1] The amounts can be adjusted to cover the amount of walnuts you have.

5 cups white vinegar

2 tbsp peppercorns

2 walnut-sized pieces dried ginger-root

2 tbsp whole allspice

1

Place the peppercorns, ginger-root, and allspice into the vinegar. Seal and leave to marinate at the same time as the walnuts soak in the brine.

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wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has also been viewed 58,379 times.